Eggplants are starting to appear in our markets, and gourmets are in a hurry to seize the moment when the vegetable is available for sale. Eggplants contain vitamins C, B, B2, PP, carotene, as well as potassium, sodium, calcium, magnesium, phosphorus, and iron, this vegetable is good for the brain. What do you know about Eggplant?
- Eggplants are included in national cuisines all over the world – from China to America.
- In some countries, eggplants are eaten raw because they retain more nutrients in their raw state.
- When cooking, eggplants significantly decrease in volume, losing liquid, so you should definitely take this fact into account if you are thinking of a dish from these vegetables.
- Eggplants are eaten with or without the peel. It is believed that the peel is completely indigestible by our body, so it is better to remove the excess load for the stomach.
- Eggplant looks very harmonious as part of vegetable stews and sautés, as it combines with seasonal vegetables in the best possible way – tomatoes, bell peppers, zucchini. Eggplant is an excellent side dish for fish and meat, and also tolerates the neighborhood with fermented milk products – cottage cheese, yogurt, cheese.
- There are many types of eggplant, but the most useful are narrow oblong fruits with almost black skin.
- Overripe eggplants are undesirable for consumption, as they contain a poisonous substance – solanine.
- Eggplants go well with spices such as basil, garlic, onion, thyme, rosemary, cumin, coriander, tarragon.
- Eating eggplants can lower blood cholesterol levels, improve heart function, and solve problems of the intestines, liver, and kidneys.
- Eggplants relieve swelling and normalize the water-salt balance in the body, remove salts.
- In Europe, eggplants began to be eaten in the 15th century, but their industrial cultivation began much later, only in the 19th century.
